What You Should Never Cook in a Cast Iron Skillet (and Why)

leaving dishes with an unpleasant metallic edge. While a quick splash of tomato now and then may not ruin a well-seasoned pan, slow-cooked sauces or long simmers heavy with acid are better handled by stainless steel or enameled cookware designed for that purpose.

Delicate foods pose another challenge. Fragile fish fillets often cling stubbornly to the continue reading …